IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 20.548
EU - Europa 8.392
AS - Asia 7.915
SA - Sud America 1.990
Continente sconosciuto - Info sul continente non disponibili 918
AF - Africa 384
OC - Oceania 34
Totale 40.181
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Nazione #
US - Stati Uniti d'America 19.862
IT - Italia 3.761
SG - Singapore 3.090
CN - Cina 1.633
BR - Brasile 1.485
HK - Hong Kong 954
RU - Federazione Russa 684
SE - Svezia 683
DE - Germania 584
FR - Francia 575
VN - Vietnam 462
GB - Regno Unito 443
FI - Finlandia 429
UA - Ucraina 325
IN - India 319
CA - Canada 297
BD - Bangladesh 260
ID - Indonesia 194
AR - Argentina 163
MX - Messico 141
NL - Olanda 137
TR - Turchia 137
ES - Italia 118
BE - Belgio 108
PH - Filippine 108
IQ - Iraq 98
PK - Pakistan 89
CZ - Repubblica Ceca 85
CO - Colombia 83
ZA - Sudafrica 83
EC - Ecuador 81
PL - Polonia 75
RO - Romania 71
JP - Giappone 68
MY - Malesia 60
KR - Corea 55
IE - Irlanda 54
CI - Costa d'Avorio 52
VE - Venezuela 50
SA - Arabia Saudita 48
IR - Iran 46
TW - Taiwan 45
CL - Cile 44
EG - Egitto 42
TH - Thailandia 39
AT - Austria 38
HN - Honduras 37
TN - Tunisia 35
CR - Costa Rica 34
GR - Grecia 33
LT - Lituania 33
MA - Marocco 32
AE - Emirati Arabi Uniti 29
KE - Kenya 29
DZ - Algeria 27
JM - Giamaica 27
NI - Nicaragua 27
PY - Paraguay 26
UZ - Uzbekistan 26
CW - ???statistics.table.value.countryCode.CW??? 25
PE - Perù 25
AU - Australia 24
ET - Etiopia 24
TT - Trinidad e Tobago 23
DK - Danimarca 21
PR - Porto Rico 20
GT - Guatemala 19
UY - Uruguay 19
GH - Ghana 18
HR - Croazia 18
IL - Israele 18
HU - Ungheria 17
SV - El Salvador 17
PT - Portogallo 15
GP - Guadalupe 14
NP - Nepal 14
KZ - Kazakistan 13
PS - Palestinian Territory 13
BO - Bolivia 12
CH - Svizzera 12
JO - Giordania 12
PA - Panama 12
RS - Serbia 12
LB - Libano 11
OM - Oman 11
AZ - Azerbaigian 10
GE - Georgia 9
AL - Albania 8
BG - Bulgaria 8
EE - Estonia 8
LK - Sri Lanka 8
NO - Norvegia 8
MD - Moldavia 7
NZ - Nuova Zelanda 7
BH - Bahrain 6
KG - Kirghizistan 6
SC - Seychelles 6
BA - Bosnia-Erzegovina 5
EU - Europa 5
BB - Barbados 4
Totale 39.197
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Città #
Ashburn 2.360
Singapore 1.606
Fairfield 1.477
San Jose 1.429
Chandler 1.095
Hong Kong 938
Woodbridge 878
Milan 826
Jacksonville 743
Houston 656
Seattle 595
Nyköping 529
Cambridge 517
Council Bluffs 507
Wilmington 478
Beijing 477
Bari 394
Rome 392
Ann Arbor 377
New York 314
Los Angeles 301
Dallas 295
Lauterbourg 277
Roxbury 244
Lawrence 243
Nanjing 231
Santa Clara 211
Helsinki 199
Ho Chi Minh City 171
Boardman 170
Princeton 166
Munich 162
Des Moines 143
São Paulo 139
Jakarta 111
Hanoi 100
Inglewood 99
Columbus 97
Atlanta 95
Buffalo 93
San Diego 84
Chicago 82
London 79
Brooklyn 78
Brussels 78
Frankfurt am Main 73
Naples 68
Phoenix 62
Figino 61
Turin 60
San Francisco 58
Moscow 57
Nanchang 52
Abidjan 51
Dearborn 51
Falkenstein 51
Warsaw 51
Shenyang 50
Toronto 50
Rio de Janeiro 49
Brno 48
Hebei 48
Dublin 47
Fragagnano 47
Paris 47
Tokyo 47
Amsterdam 44
Denver 44
Montreal 43
Belo Horizonte 42
Orem 42
Jiaxing 41
Palermo 41
Gravina in Puglia 40
Pune 40
The Dalles 40
Bologna 38
Florence 38
Taranto 37
Barletta 36
Chennai 36
Shanghai 34
Baghdad 33
Boston 33
Catania 32
Johannesburg 32
Mexico City 32
North Bergen 32
Washington 32
Charlotte 30
Dhaka 30
Thetford 30
Turku 30
Brasília 29
Quito 29
Stockholm 29
Changsha 28
Medellín 28
Istanbul 27
San José 27
Totale 22.843
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.282
The Large and Diverse Family of Mediterranean Flat Breads: A Database 502
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 285
Volatiles and acceptability of liqueurs from kumquat and grapefruit 280
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 279
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 253
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 249
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 239
Olive leaf extract as natural preservative 236
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 224
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 220
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 216
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 213
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 210
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 207
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 204
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 204
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 203
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 202
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 197
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 195
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 191
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 190
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 190
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 187
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 186
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 186
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 184
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 184
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” 182
Shelf life assessment of industrial durum wheat bread as a function of packaging system 181
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 181
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 181
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 180
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 179
Chemical and thermal evaluation of olive oil refining at different oxidative levels 178
Sviluppo di burger a base di legumi 177
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 176
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 176
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 174
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives 174
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 174
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 173
Production and characterization of functional biscuits obtained from purple wheat 172
Characterisation of traditional Albanian breads derived from different cereals 172
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 172
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 171
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 170
Effect of salt reduction on quality and acceptability of durum wheat bread 170
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 169
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 168
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 168
Nutritional, physico-chemical and functional characterization of a global chickpea collection 167
Use of olive leaf extract to reduce lipid oxidation of baked snacks 167
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 165
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 164
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 160
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 159
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 159
Il profilo aromatico dei taralli 158
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 158
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 158
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 158
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 157
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 156
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 156
Olive leaf extracts act as modulators of the human immune response 156
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 156
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 155
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 154
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 153
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 153
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 153
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 153
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 153
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 153
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 151
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 150
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 150
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 149
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 149
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 148
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 148
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 147
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 147
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 147
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 147
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 145
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 143
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 141
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 140
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 139
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 138
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 138
Influenza del processo tecnologico sulla qualità della frazione lipidica dei biscotti 137
Shelf life of stored not pasteurized olive-based pâtés 137
METODI UFFICIALI DI ANALISI DEGLI ALIMENTI BASATI SULLA SPETTROSCOPIA NIR VS RICERCA ED APPLICAZIONI INDUSTRIALI. CONSIDERAZIONI CIRCA IL DIVARIO ESISTENTE ED I POSSIBILI VANTAGGI TECNICI, ANALITICI ED AMBIENTALI 136
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 135
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 134
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 134
Totale 18.827
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Categoria #
all - tutte 156.079
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 156.079
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.390 0 0 0 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.447 100 215 70 96 111 363 67 55 47 92 64 167
2024/20256.804 295 238 552 317 311 662 499 709 425 365 785 1.646
2025/202613.228 1.683 660 771 1.247 1.358 670 1.470 518 1.393 1.191 585 1.682
2026/20275.881 1.796 1.156 1.218 1.711 0 0 0 0 0 0 0 0
Totale 40.181